Try this recipe for fluffy and light Almond and Citrus Cake

Ingredients
4 eggs, seperated into 4 yolks and 4 whites (room temperature)
zest of 1 lemon
zest of 1 orange plus 1 tbsp orange juice
1/4 tsp pure vanilla extract
1/2 cup granulated sugar, divided
1 1/2 cup finely ground almond flour
1/4 tsp cinnamon
1 tsp baking powder
pinch of salt
1 tsp white vinegar
2 tbsps powdered sugar for sprinkling

How to
Preheat oven to 180C. Place a round of parchment paper on the bottom of a 22cm springform pan and grease with butter or cooking spray.

In a large bowl, mix egg yolks, lemon and orange zests, orange juice, vanilla and 1/4 cup sugar with a wooden spoon until smooth.

In a seperate bowl, combine almond flour, cinnamon and baking powder. Add the almond mixture to the egg yolk mixture and stir with a spoon until well combined.

In a stand mixer with a wire whip/whisk attachment, beat the egg whites, starting on low (speed 2) and gradually increasing the speed to high (speed 6). When bubbles start to form, add a pinch of salt and the vinegar. After 3 minutes of beating, slowly add the remaining 1/4 cup of sugar. Continue beating for 2 more minutes until soft peaks form (soft peaks = tips of peaks fall over when wire whip is removed).

Add the egg whites into the almond mixture in small batches. Use a spatula to gently fold a scoop of egg whites over the top of itself a few times. In order to keep the whipped eggs intact, you don’t want to stir with too much force. It will seem a bit goopy and the egg whites won’t seamlessly imcorporate into the almond mixture at first. After you add 2-3 additions of egg whites, the batter will start to get fluffy and more smooth. Keep using a folding technique so as not to deflate the egg whites.

Pour batter into the prepared pan and place in the oven. Bake for 25-30 minutes or until top is golden brown. Remove from the oven and let cool. Run a sharp knife around the edge to help release the sides, and gently remove the cake to a serving plate. Sprinkle with powdered sugar before serving.

Recipe provided by Hundred Foot Journey movie. In theatres 8 August 2014

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